Nachos with Chicken & Black Beans

By minicoopercraig

This version ensures that every chip is evenly covered with protein-packed chicken and fiber-rich beans, plus enough salsa and lime-spiked sour cream to keep your mouth watering.

Ingredients

• 6 oz tortilla chips (round chips are preferable, Garden of Eatin' Black Bean are recommended)
• 1 can (16 oz) black beans, rinsed and drained
• 1 1/2 cups shredded Monterey Jack cheese
• 2 cups pre-cooked chicken, shredded (rotisserie works great here)
• 1/2 red onion, diced
• Juice of 2 limes
• 1/2 cup light sour cream
• Chopped cilantro
• Salsa (either fresh, or your favorite bottled)
• Sliced Jalepenos (optional)

Details

Servings 6

Preparation

Step 1

Preheat the oven to 425 degrees. Arrange the chips in a single layer on a large baking sheet. Spoon the beans evenly over the hips, then top with the cheese, chicken and onion. Bake for 15 to 20 minutes, until the cheese is fully melted and bubbling. Remove.
Combine the lime juice, sour cream and cilantro. Spoon over the nachos. Top with the salsa and jalepenos (if using).